For the Stuffing:
Heat a large skillet over medium-high heat; add 2 Tablespoons
of the butter and 2 Tablespoons of the olive oil. Sauté
the onions and garlic until translucent, about 2 minutes. Place
the onions into a pan, add the cubed bread and set aside. In another
pot bring the cream to a boil, and pour over the bread mixture,
mixing well. Set aside to cool and to allow the bread to absorb
the cream. In a sauté pan over medium-high heat add the
remaining butter and olive oil and sauté the chicken livers
until medium-rare, or for about 3 minutes. Allow to cool, then
chop the livers roughly and mix them into the stuffing. Combine
the rest of the ingredients and season with salt and pepper. Set
aside to cool.

For the Capon:
Preheat the oven to 400° F. Fill the cavity of the capon with
the stuffing and sew the opening closed. (Any remaining stuffing
can be placed in an oiled dish and covered with foil; this stuffing
can be baked in the same oven along with the capon for about 30
minutes.) Truss the wings together. To hold the shape of the bird
during roasting, secure crosswise with string 3 times. Coat the
bottom of a roasting pan with the olive oil. Set the stuffed capon
in the pan, breast side up, and cover the wing tips with foil.
Roast at 400° F for 30 minutes, then lower the temperature
to 325° F and roast for 2 hours, or until the juice runs clear
when the thigh is pierced with a knife. Baste with pan drippings
every 15 minutes.

For the Sauce:
Place the oil and garlic in a medium-sized pot over medium-high
heat. Sauté all the vegetables until golden brown, or for
about 4 minutes. Add the flour and the herbs, and stir in the
tomato paste and the white wine. Bring to a boil and reduce by
¼, then stir in the chicken stock and the water. Season
with salt and pepper. Bring the mixture to a boil, reduce the
heat to medium-low, cover, and simmer for 1 hour and 15 minutes.
Strain and reduce by half. Keep warm and set aside.

For the Horseradish Puree:
Peel and cut the horseradish into small pieces. Cook in salted
water for 1 hour, or until tender. Puree in blender, add crème
fraîche, and season with salt and pepper. Set aside, and
reheat just before serving.

For the Vegetables:
Blanch each vegetable in salted boiling water; strain and shock
the vegetables in ice water. Strain again and set aside. In a
buttered large skillet over medium-high heat toss all the vegetables
and cook for 1 minute. Add the chicken stock, season with salt
and pepper, and cook for 2 minutes. Keep warm and set aside.

To serve:
Remove the roast from the oven and let rest for 15 minutes before
slicing. Stir the pan drippings into the sauce. On each serving
plate, place 1-2 slices of capon on a pool of horseradish puree.
Next to the roast, place a mound of the vegetables and a spoonful
of stuffing. Ladle the sauce over the capon.